Our preferred title is 'Eggs in Purgatory.'
1 large red pepper , stems, seeds, and ribs removed, thinly sliced2 to 3 cloves garlic, thinly sliced2 teaspoons whole or ground cumin seedKosher salt and freshly ground black pepperSliced oil-cured black olives, feta cheese, or artichoke hearts, for serving Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer.
Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine . Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed.
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